Simple and Easy Dal Fry
ID: c3006f8b...
A comforting and popular North Indian lentil dish made with Toor dal (pigeon pea lentils), tempered with aromatic spices, onions, tomatoes, and herbs. It is flavorful, mildly spiced, and perfect to pair with steamed rice, jeera rice, or roti.
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🍳 Cooking Flow
Boil the washed Toor dal with water, salt, and turmeric in a pressure cooker for 4 whistles. → Prepare the tempering by spluttering cumin seeds, dry red chillies, and asafoetida in hot oil. → Sauté onions and ginger-garlic paste until brown, then cook tomatoes with a pinch of turmeric and salt until soft. → Add half of the coriander leaves, pour in the boiled dal, and adjust consistency with warm water. → Bring to a boil, turn off the flame, garnish with remaining coriander leaves, and serve.
Cooking Steps
Brief Cooking Order
Boil the washed Toor dal with water, salt, and turmeric in a pressure cooker for 4 whistles. → Prepare the tempering by spluttering cumin seeds, dry red chillies, and asafoetida in hot oil. → Sauté onions and ginger-garlic paste until brown, then cook tomatoes with a pinch of turmeric and salt until soft. → Add half of the coriander leaves, pour in the boiled dal, and adjust consistency with warm water. → Bring to a boil, turn off the flame, garnish with remaining coriander leaves, and serve.
Introduction
A comforting and popular North Indian lentil dish made with Toor dal (pigeon pea lentils), tempered with aromatic spices, onions, tomatoes, and herbs. It is flavorful, mildly spiced, and perfect to pair with steamed rice, jeera rice, or roti.
Step 1
Wash 200g of Toor dal thoroughly and place it into a pressure cooker.
Step 2
Add 2 glasses of water, 1 teaspoon of turmeric powder, and 1 teaspoon of salt to the cooker. Close the lid and boil for 4 whistles on medium flame.
Step 3
Heat 2 tablespoons of cooking oil in a pan or kadai.
Step 4
Once the oil is hot, add the dry red chillies, cumin seeds, and asafoetida (hing). Let them crackle for a few seconds.
Step 5
Add the chopped onions and fry them on a low flame until they turn light brown.
Ingredients List
Important Notes
Be careful when adding salt during the frying step, as salt was already added to the pressure cooker while boiling the lentils.
If the boiled dal is too thick after mixing, always add warm or hot water instead of cold water to preserve the flavor and smooth texture.
Sautéing the ginger-garlic paste properly is crucial to remove any raw taste from the final dish.
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